Salad of roasted vegetables with quinoa

The salad of roasted vegetables with quinoa can be an excellent option to entertain vegetarian or vegan guests. Beyond that, It is a nutritious and delicious dish that will please the whole family.

Then we will tell you about your nutritional contribution and we will present you the recipe step by step. Finally, we will give you some other ideas so you can modify the original recipe to your liking!

Salad of roasted vegetables with quinoa

The roasted vegetable salad is a fully customizable dish to the tastes of the whole family. You only have to choose those vegetables that you eat to taste and that's it! The best? You can enter a million variants to never get bored.

Nutritional contribution

The pumpkin provides few calories and a large percentage of vitamin C.

For this vegetable salad we have chosen pumpkin, pepper, beet and spinach. The pumpkin stands out for its great contribution of vitamin C (a serving of 200 grams provides 31% of the recommended daily needs) and low calories.

For its part, the pepper is a source of vitamin B6, A, beta carotene (2,220 μg / 100 g of edible portion) and vitamin C. As a source of fiber, we incorporate beet, also rich in potassium, an essential mineral for the proper functioning of the nervous system and muscles.

We have decided to incorporate spinach as a source of potassium and iron. In the case of this last mineral, it is the non-heme variety that requires vitamin C (present in spinach, pumpkin and pepper) for better absorption.

To increase the nutritional value of this salad we add quinoa, a cereal with a high protein value and a high content of essential amino acids, such as glutamic acid, aspartic acid, isoleucine, lysine, phenylalanine, tyrosine and valine.

Finally, we crown the salad with a good chorretón of extra virgin olive oil and add the benefits of this liquid gold so valued in the Mediterranean diet.

Read also: 10 basic aspects to get started in the Mediterranean diet

How to make roasted vegetable salad

With this combination of ingredients you will achieve an adequate nutritional contribution to charge the batteries of energy.

The salad of roasted vegetables gives a lot of play, not only because you can vary the vegetables used every time but also because You can serve it hot, warm or cold!

Ingredients

  • 200 g of pumpkin
  • 150 g of beet
  • 100 g of pepper
  • 200 g of spinach
  • 200 g of quinoa
  • pine nuts (to taste, optional)
  • extra virgin olive oil (to taste)
  • balsamic vinegar (to taste)
  • salt and pepper to taste)

Elaboration

  1. Preheat the oven to 200 ºC.
  2. Remove the pumpkin peel, peel the beets and clean the spinach and pepper. Remember to remove the white part of the pepper and the seeds well to avoid the bitter touch that they can give to your dish.
  3. Cut the pumpkin and beetroot into cubes, the pepper into julienne strips and chop the spinach.
  4. Place the vegetables on a tray and season them to taste.
  5. Bathe the vegetables with a good chorretón of extra virgin olive oil and Bake for about 20 minutes. Remember to turn the vegetables halfway through cooking. Before removing them from the oven, check with a toothpick that they are well cooked. If not, add 5 more minutes of baking.
  6. Cook the quinoa following the instructions on the package. Drain well not to add water to the salad.
  7. Prepare the dressing: mix salt, pepper, balsamic vinegar and olive oil to taste in a bowl.
  8. Combine the roasted vegetables with the quinoa and incorporate the dressing.
  9. You can place some pine nuts on top to give the roasted vegetable salad a crunchy and different touch.

Maybe you're interested: Delicious salad of chickpeas and eggplant

Ideas to change the salad

In addition to varying the ingredients to your liking, you can make different vinaigrettes to add flavor.

  • You can vary the chosen vegetables. For example, try incorporating zucchini, asparagus, tomatoes, leeks, fennel or eggplant.
  • Incorporates green olives or croutons.
  • Change the quinoa for pasta or rice.
  • Serve the salad with chicken cubes, to create a version with meat.
  • How would you like to prepare this salad with prawns? Simply delicious!
  • Another good idea is change the dressing for a mustard vinaigrette. To prepare it, mix one tablespoon of mustard with one tablespoon of vinegar and two tablespoons of extra virgin olive oil.

So you know, the next time you want to eat something healthy and delicious, remember this recipe for roasted vegetable salad with quinoa! You will see how it does not disappoint you.